Busy Retiree Turns Recipes Into Cookbook

PEOPLE - See recipes at end of text

The 68-year-old retiree swims and walks daily, takes art classes, creates custom-made shirts and works three days a week in a fashion boutique. She has even found time to write a cookbook.

The book, Dorothy`s Kitchen, is the result of Goldstone`s experience as a teacher of microwave cooking.

Its recipes, many of which stem from her Rumanian-Jewish family background, have been tailored to make use of microwave ovens and food processors. Goldstone said these tools, if handled properly, allow people to enjoy traditional tastes in these high-tech times.

Goldstone and her husband, Milton, moved to Tamarac`s Concord Village from Pittsburgh, Pa., where Goldstone had been a dress buyer for a specialty shop for many years. Her husband worked in the auto parts business.

Raising a family and working outside the home, plus writing poetry and dabbling in the arts, taught Goldstone the value of organizing her time. She learned to take advantage of modern appliances, especially the microwave.

Shortly after arriving in Florida six years ago, Goldstone was asked to replace a microwave cooking instructor at a Plantation shop her son managed. She stepped in without hesitation and a new career was born.

For five years until the shop closed, she taught three classes a week. Students learned how to enrich their lives nutritionally and socially by using new appliances properly.

``Some of them just came for the food,`` Goldstone`s husband said.

Using notes she prepared for her classes, including recipes and menus for holiday and everyday meals, Goldstone decided to write a cookbook.

``For her, a day has 24 hours of extra time to be filled in,`` said Milton Goldstone. ``You know, she puts out a newspaper in our community, so doing a book was almost the natural next step.``

Dorothy Goldstone was encouraged to write the book by a nephew who lent her a word processor and by former students who still come to her for advice. Within a few months, Dorothy`s Kitchen or How Nana Taught the ``Kinder`` How to Cook! was a reality.

To distribute the book, Goldstone put her organizational talents to work again.

``I gave out copies of the book as gifts where I shop and at my beauty salon,`` Goldstone said. ``Other customers saw the book and began requesting it. We went through five dozen in six weeks just at the dress shop where I work. Now the book is available in Richmond, Va., Pittsburgh, Pa., and Washington, D.C., as well as locally.``

Groups are using it as a fund-raiser, she added.

Included in the book are some of Goldstone`s favorite recipes, ones she will prepare for a 16-guest dinner party to celebrate a family event.

Onion soup, deviled crab, baked stuffed potatoes, which Goldstone prepares by the dozen and always keeps in her freezer, spinach salad and home-baked breads will be the main dishes.

As if that`s not enough, she also plans to serve Swedish cookies, Black Russian cake, cheesecake and a sugarless spice cake, a treat that Milton Goldstone, who is diabetic, can safely enjoy.

SUGARLESS SPICE CAKE

2cups water

2cups raisins

1cup unsweetened applesauce

2eggs

2tablespoons liquid sweetener or granulated Sweet-n-Low

1cup oil

2cups flour

1/2teaspoons cinnamon

1/2teaspoon nutmeg

1teaspoon vanilla

1teaspoon soda

Cook raisins in water until water evaporates. Add applesauce, beaten eggs, sweetener and cooking oil. Mix well. Blend in flour and spices and bake for 10 minutes on high in microwave oven or 30 minutes at 350 degrees in conventional oven.

DEVILED CRAB

2pounds crabmeat, cleaned

1/2slices white bread, crust removed, cut in small pieces

1/2teaspoon dry mustard

1/4teaspoon pepper

2tablespoons butter or margarine

2tablespoons flour

2cups milk

1/4cup bread crumbs

Squeeze half a lemon over crabmeat. Melt butter in microwave one minute on high. Add flour and stir with whisk. Slowly add 2 cups milk, stirring after each minute and remove when it starts to thicken. Add seasonings and stir in crabmeat, white bread and sauce. Spoon into greased shells, top with crumbs and bake on high for 10 minutes. Serves 6.